Save Recipe Print
Total:
55 min
Prep:
45 min
Cook:
10 min
Yield:
30 pieces each

Ingredients

BLACK BEAN AIOLI

Directions

Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes with salt and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one inch pieces, like sushi.

BLACK BEAN AIOLI

Saute garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in refrigerator.

PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish.

My Private Notes

Add a Note
More from:

Summer Seafood

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Grilled Shrimp Scampi

Recipe courtesy of Bobby Flay

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Tuscan-Style Grilled Tuna Steaks

Recipe courtesy of Rachael Ray

Grilled Squid with Chamomayo

Recipe courtesy of Justin Warner

Oregano Lemon Grilled Calamari

Recipe courtesy of The Hearty Boys

Garlicky Grilled Calamari and Nectarine salad

Recipe courtesy of Aarti Sequeira

Grilled Calamari on a Bed of Shaved Fennel

Recipe courtesy of Roberta Dowling

Browse Reviews By Keyword

          Latest Stories